Description

These potato wedges will delight your family or guests with their crunchiness and wonderful flavor. Serve them plain, with catsup or your favorite dipping sauce.

Ingredients

• 2 lb. russet potatoes
• 1/4 c. + 1 t. kosher salt, divided, + more for serving
• canola oil, for frying
• 2 T. yellow mustard seeds, divided
• 1 c. all-purpose flour
• 3 T. cornstarch
• 2 T. Hungarian sweet paprika, plus more for serving
• 1/2 t. freshly ground black pepper, + more for serving
• 1/4 t. garlic powder, + more for serving
• 2 c. buttermilk

Steps

1. Scrub potatoes; cut into 1/2 inch thick wedges.
2. Combine potatoes, 1/4 c. salt, and 3 qt. cold water in a 5–7 quart pot. Bring to a boil; reduce to a simmer; cook until just fork tender, 2–3 minutes. Drain; arrange in a single layer on a large platter; refrigerate until cold, about 20 minutes (handle potatoes delicately; they will be fragile until chilled).
3. Pour oil into a wide heavy pot to a depth of 2 inches. Heat over medium-high until deep-fry thermometer registers 350 degrees.